This particular dessert will fool all your senses into thinking it is a sinful treat, but is really not so sinful at all.   It is protein-dense using beans and nuts and natural sugars to contrast the savory flavors.  The combination is a hit, but when you add a scoop of coconut “ice cream”, it is above and beyond expectations.  Enjoy!


  • 1 can chickpeas (rinsed), or ½ cup dry chickpeas, soaked & cooked
  • ½ cup natural peanut butter
  • ½ cup EnjoyLife minichips (dairy free)
  • So Delicious Coconut Milk Ice Cream scoops
  • ¼ cup honey
  • 2 teaspoons vanilla extract
  • ½ teaspoon arrowroot
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • Cooking spray


  1. Preheat your oven to 350°F / 175°C.
  2. Spray cooking spray on the pie pans or muffin tray of choice.
  3. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
  4. Put in the chocolate chips and stir it with a spatula.
  5. With wet hands, shape and smooth over the dough into mini pie pans or muffin trays of choice. Ideally the torte is the same thickness everywhere.
  6. Bake for about 10 minutes – they don’t rise but will brown.
  7. Let cool for a few minutes before carefully removing from pan.
  8. Allow to fully cool.
  9. Just before serving, add the frozen coconut ice cream scoops.


These recipes are copyright @2014 NutriLiciousRecovery.